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Instant Pot Black Bean and Salsa Chicken with Cornbread Dressing

from Tiffany at eatathomecooks.com
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Servings: 6 to 8
Calories: 726kcal

Ingredients

  • 2½ lbs. chicken breasts boneless, or tenders
  • 24 oz. black bean and corn salsa
  • 2 boxes cornbread stuffing mix
  • 1 cup Monterey Jack cheese shredded
  • ½ cup chicken broth

Instructions

  • Place chicken in the pressure cooker pot.
  • Pour salsa and chicken broth over.
  • Set cook time for 15 minutes.
  • Do a quick pressure release.
  • Use a ladle to dip out liquid from the pressure cooker.
  • Measure the amount of liquid called for on the box of stuffing mix.
  • Stir hot liquid into the dry stuffing mix.
  • Serve chicken and stuffing, topped with shredded cheese.

Nutrition

Calories: 726kcal | Carbohydrates: 64g | Protein: 57g | Fat: 26g | Saturated Fat: 11g | Cholesterol: 156mg | Sodium: 1949mg | Potassium: 1160mg | Fiber: 7g | Sugar: 21g | Vitamin A: 984IU | Vitamin C: 6mg | Calcium: 371mg | Iron: 3mg